Linguine with Butter, Pecorino, Arugula, and Black Pepper (Boom)
by mlboom
Adapted from Giada De Laurentis
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INGREDIENTS
- 1 Salt
- 1 pound linguine
- 1/4 cup butter ; (1/2 stick) room temperature
- 1 1/4 cups Pecorino Romano ; very finely grated
- 1 1/2 teaspoons black pepper ; freshly ground
- 1 cup arugula ; coarsely chopped
INSTRUCTIONS
Bring a large pot of salted water to a boil over high heat. Add the linguine and cook until it is al dente, stirring frequently, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
Immediately toss the hot pasta in a large bowl with the butter to coat. While tossing the linguine, gradually sprinkle the cheese, pepper, and enough of the reserved cooking liquid evenly over the linguine to moisten. Add the arugula and toss to combine. Season the pasta, to taste, with salt. Divide the pasta among 6 plates and serve.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (216g) | ||
| Recipe Makes: 4 | ||
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| Calories: 807 | ||
| Calories from Fat: 403 (50%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 44.8g | 60 % | |
| Saturated Fat 27.1g | 136 % | |
| Monounsaturated Fat 11.9g | ||
| Polyunsanturated Fat 2.4g | ||
| Cholesterol 216.5mg | 67 % | |
| Sodium 1044.9mg | 36 % | |
| Potassium 306.3mg | 8 % | |
| Total Carbohydrate 65.5g | 19 % | |
| Dietary Fiber 0.6g | 3 % | |
| Sugars, other 64.8g | ||
| Protein 35.8g | 51 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 807
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